Kainan Na: nestle cream

Showing posts with label nestle cream. Show all posts

Zepo Eggs

Zepo egg is a popular Kapampangan dish made with quail eggs, peas, carrots and cream

Ingredients:
2 Tbsp butter
1 Tbsp crushed garlic
1 onion, sliced
1 carrot, cubed
1 singkamas, cubed
½ cup water
25 pieces boiled quailed eggs
salt and pepper to taste
½ cup green peas
1 250ml all-purpose cream

Preparation:

Melt butter. Sauté garlic and onion until fragrant. Add carrots and singkamas. Pour in water and boil to tenderize the vegetables.
Stir in quail eggs and season with salt and pepper. Add green peas and all-purpose cream. Remove from heat.

No-Bake Mango Cheesecake

Ingredients:
1/3 cup butter, melted
1 ¼ cup crushed graham crackers
¼ cup sugar
1 cup cream cheese, softened
½ cup condensed milk
1 pack all purpose cream 250ml
2 tbsp unflavored gelatin dissolved in
¼ cup lukewarm water
2 pieces mango, cubed
1 tsp unflavored gelatin dissolved in
1/4 cup lukewarm water

Preparation:
1. Combine butter, graham crackers and sugar in a bowl. Press into a 9” inch spring form pan. Chill until set or for 15 minutes.
2. In a food processor or blender, combine cream cheese, condensed milk and cream. Add dissolved gelatin and blend until mixture is combined and smooth.
3. Pour mixture into prepared crust and decorate on top with prepared mango slices.
4. Drizzle on top with remaining ¼ cup of dissolved gelatin until fully covered. Chill until completely set.

Creme Brulee

Ingredients:
1 large egg
4 large egg yolks
½ cup sugar
600g Thick Cream
1 tsp vanilla extract
6 Tbsp sugar, for caramelizing on top of brulee

Preparation:

Preheat oven to 300 degrees F.
Using a whisk, mix the eggs and sugar together. Set aside.
Scald the cream in a saucepan until hot to touch but do not allow to boil. Remove from the heat and pour slowly over the eggs while mixing vigorously. Add vanilla.
Pass through a strainer and pour into ramekins for baking. Place the ramekins in a baking pan and carefully pour boiling water into the pan halfway up the sides of the ramekin.
Bake for 40-45 minutes. Check if the custards are set by shaking the ramekin slowly.
Remove from heat and allow to cool. Refrigerate until ready to serve.
To serve, sprinkle about 1 Tbsp of sugar on top of custard and heat with a blow torch until sugar caramelizes. Serve immediately.

Perfect Pesto Salmon

Satisfy your salmon craving by slathering it into this deliciously creamy sour cream dressing

Ingredients:
Grilled Salmon:
2-4 pcs salmon steak
salt and pepper
2 tbsp butter or olive oil

Sour Cream Pesto Dressing:
250ml all-purpose cream
2 tbsp lemon juice
1 cup basil leaves
1/4 cup toasted walnuts

Preparation:

Rub salmon with salt and pepper and leave to marinate for at least 5 minutes
Heat butter on a non-stick pan. Pan grill marinated salmon for 2-3 minutes per side. Set aside when cooked.
Combine and process all sour cream pesto dressing ingredients in blender
Drizzle salmon prepared sour cream pesto dressing. Serve with steamed rice, potatoes, or steamed vegetables on the side.

Coffee Jelly

Ingredients:
For the Jelly:
90g pack unflavored gulaman
1 Tbsp NESCAFÉ CLASSIC
1 ½ cups water
¼ cup brown sugar

For the sauce: Combine-
1 pack NESTLÉ All Purpose Cream 250ml
½ cup condensed milk
3 cups shaved ice
Preparation:
Dissolve gulaman and coffee in water over low heat. Add sugar and continue stirring until completely dissolved.
Transfer on a mold and refrigerate until set. Slice and set aside.
In a bowl combine coffee jelly, sauce and ice. Serve immediately.

Creamy Macaroni Salad

Pump up the feel-good levels with this comforting dish -- crescent macaroni moons dancing on rich cream...absolutely delish!

Ingredients:
300 g elbow or salad macaroni, cooked al dente
2 cups cooked, flaked chicken meat
1 cup diced Cheddar cheese
1 medium carrot, diced
1/2 cup raisins
1/2 cup chopped celery

For dressing, combine:
1 pack all purpose cream 250ml
1 cup mayonnaise
2 tbsp sugar
Salt to taste

Preparation:
1. Toss together all ingredients with prepared dressing. Chill for at least an hour before serving.

Vanilla Pudding with Mango Puree

INGREDIENTS:
4 cups fresh milk
2 tbsp unflavored gelatin
2 cups NESTLÉ All Purpose Cream
One fourth tsp vanilla extract
1/2 cup sugar
2 scoops vanilla ice cream
2 whole ripe mangoes

PROCEDURE
In a small bowl, combine 1 cup milk and unflavored gelatin. Set aside to bloom.
In a heavy saucepan, combining remaining milk with NESTLÉ All Purpose Cream. Add vanilla and sugar. Bring to a simmer.
Add bloomed gelatin and stir until dissolved. Remove from heat and let cool. Strain into ramekins. Cover with cling wrap and chill until set.
In a blender, puree mangoes with vanilla ice cream. Set aside.
To assemble, spoon mango puree on top of chilled pudding. Top with mango slices and mint leaves if desired.